Homestyle Beef and Pork Meatloaf With Mustard-Ketchup Glaze

Quick Recipe Version (TL;DR)

• Yield: 8 servings
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 30 minutes (includes 10 minutes resting)

Quick Ingredients

• 1 lb (454 g) ground beef (80/20)
• 1 lb (454 g) ground pork
• 1 cup (100 g) plain breadcrumbs
• 1/2 cup (120 ml) whole milk
• 1 medium yellow onion, finely diced (about 1 cup / 150 g)
• 3 cloves garlic, minced (about 1 tbsp)
• 2 large eggs
• 2 tbsp Worcestershire sauce
• 1 1/2 tsp kosher salt, 1/2 tsp black pepper
• Glaze: 1/2 cup (120 g) ketchup + 2 tbsp Dijon mustard + 2 tbsp packed brown sugar

Do This

• 1) Heat oven to 350°F (177°C). Line a sheet pan with foil; set a rack on top if you have one.
• 2) Sauté diced onion in 1 tbsp butter (or oil) 4–5 minutes; add garlic 30 seconds. Cool 5 minutes.
• 3) Mix breadcrumbs + milk 2 minutes to hydrate. Add eggs + Worcestershire.
• 4) Add beef, pork, onion/garlic, salt, pepper; gently mix just until combined.
• 5) Shape into a loaf (about 9 x 5 inches) on the pan. Bake 40 minutes.
• 6) Stir glaze; brush on top. Bake 15–20 minutes more, to 160°F (71°C) internal temp.
• 7) Rest 10 minutes, slice thick, and serve.

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Why You’ll Love This Recipe

• Beef and pork together make a meatloaf that’s juicy, flavorful, and never bland.
• Breadcrumbs + milk (a simple panade) keep the texture tender instead of dense.
• Finely diced onion and garlic add homestyle savoriness in every bite.
• The mustard-ketchup glaze hits that perfect sweet-and-tangy balance without being sugary.

Grocery List

• Produce: 1 medium yellow onion, 3 cloves garlic
• Dairy: whole milk, butter (or use neutral oil instead)
• Pantry: ground beef, ground pork, plain breadcrumbs, eggs, Worcestershire sauce, ketchup, Dijon mustard, brown sugar, kosher salt, black pepper, dried thyme (optional)

Full Ingredients

Meatloaf

• 1 tablespoon unsalted butter (14 g) or 1 tablespoon neutral oil (15 ml)
• 1 medium yellow onion, finely diced (about 1 cup / 150 g)
• 3 cloves garlic, minced (about 1 tablespoon / 9 g)
• 1 cup (100 g) plain breadcrumbs
• 1/2 cup (120 ml) whole milk
• 2 large eggs
• 2 tablespoons Worcestershire sauce (30 ml)
• 1 1/2 teaspoons kosher salt (about 9 g)
• 1/2 teaspoon freshly ground black pepper (about 1 g)
• 1 teaspoon dried thyme (optional, but great for a classic homestyle flavor)
• 1 pound (454 g) ground beef (80/20 recommended for moisture)
• 1 pound (454 g) ground pork

Mustard-Ketchup Glaze

• 1/2 cup (120 g) ketchup
• 2 tablespoons Dijon mustard (30 g)
• 2 tablespoons packed light brown sugar (25 g)
• 1 teaspoon Worcestershire sauce (5 ml) (optional, for extra depth)

Optional for Serving

• Mashed potatoes, roasted green beans, or buttered peas
• Extra ketchup or Dijon at the table

Step-by-Step Instructions

Step 1: Preheat the oven and set up your pan

Preheat your oven to 350°F (177°C). Line a rimmed baking sheet with foil for easy cleanup. If you have a wire rack, set it on the sheet pan; this helps the meatloaf cook evenly and keeps the bottom from getting soggy.

If you don’t have a rack, no problem. You can bake the loaf directly on the foil-lined pan; just be aware a little fat will collect around it.

Step 2: Sauté the onion and garlic for sweeter, gentler flavor

In a small skillet over medium heat, melt 1 tablespoon butter (or warm 1 tablespoon neutral oil). Add the finely diced onion and cook for 4–5 minutes, stirring occasionally, until softened and lightly translucent.

Add the minced garlic and cook for 30 seconds, just until fragrant. Remove from the heat and let the mixture cool for 5 minutes so it doesn’t start cooking the eggs when you mix.

Step 3: Make the breadcrumb-and-milk mixture (panade)

In a large mixing bowl, combine the breadcrumbs and milk. Stir and let sit for 2 minutes. This quick soak is a classic trick that helps the loaf stay tender and moist instead of tight and bouncy.

Step 4: Add seasonings, eggs, and Worcestershire

To the breadcrumb mixture, add the 2 eggs, 2 tablespoons Worcestershire sauce, kosher salt, black pepper, and dried thyme (if using). Mix until smooth and well combined.

Stir in the cooled onion and garlic mixture.

Step 5: Mix in the beef and pork (gently)

Add the ground beef and ground pork to the bowl. Using clean hands (best tool here) or a fork, gently mix until everything is evenly combined.

Tip: Stop mixing as soon as it looks uniform. Overmixing compacts the meat and can make the meatloaf tough.

Step 6: Shape the loaf and bake

Turn the mixture onto your prepared sheet pan and shape into a loaf about 9 inches long and 5 inches wide, with a gently rounded top. (Free-form on a pan gives you more glaze-covered surface area, which is never a bad thing.)

Bake at 350°F (177°C) for 40 minutes.

Step 7: Glaze, finish baking, and rest before slicing

While the meatloaf bakes, whisk together the glaze: ketchup, Dijon mustard, brown sugar, and optional 1 teaspoon Worcestershire.

After the first 40 minutes of baking, carefully remove the meatloaf from the oven and brush on the glaze (use it all for a thick, glossy coating). Return to the oven and bake for 15–20 minutes more, or until the center reaches an internal temperature of 160°F (71°C).

Let the meatloaf rest for 10 minutes before slicing. This helps the juices redistribute so slices stay moist and hold together.

Pro Tips

• Dice the onion small: Finely diced onion blends into the loaf, giving flavor without big chunks that can cause crumbling.
• Use a thermometer: Pull the meatloaf right at 160°F (71°C) for the best juicy texture.
• Don’t pack it tight: Shape the loaf gently; compressing it can make it dense.
• Resting is not optional: A full 10 minutes makes cleaner slices and a juicier bite.
• Want extra glaze? Double the glaze and serve some warm on the side for dipping.

Variations

• Spicier glaze: Add 1–2 teaspoons hot sauce or 1/4 teaspoon cayenne to the glaze for a gentle heat.
• Smoky-sweet twist: Replace half the ketchup with 1/4 cup (60 g) barbecue sauce; keep the Dijon for tang.
• Herby homestyle: Add 2 tablespoons chopped fresh parsley to the meat mixture for freshness.

Storage & Make-Ahead

Refrigerate: Cool leftovers, then store airtight in the refrigerator for up to 4 days. Reheat slices covered in a 350°F (177°C) oven for 10–15 minutes, or microwave gently in short bursts to avoid drying out.

Freeze: Wrap cooled slices (or the whole loaf) tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Make ahead: You can mix and shape the meatloaf up to 24 hours ahead. Cover and refrigerate. For best results, let it sit at room temperature for 20 minutes before baking, then bake as directed.

Nutrition (per serving)

Approximate, based on 8 servings: Calories: 370; Protein: 26 g; Fat: 22 g; Carbohydrates: 17 g; Fiber: 1 g; Sugars: 6 g; Sodium: 680 mg.